Main Dishes

Vegan Mapo Tofu

20

Made with 5-min home-made hot chili oil and pepper solids and simmered in a shiitake mushroom broth.

2
1 ounce dried shiitake mushrooms or 8 ounces fresh ones
2 cups water
1 (16-ounce) block soft tofu
3 tablespoons canola oil
1 tablespoon minced ginger
2 teaspoons minced garlic
1 1/2 tablespoons hot chili oil with pepper solids
1/2 teaspoon finely ground Sichuan pepper (aka numbing pepper)
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
1/2 teaspoon brown sugar
Salt and pepper to taste (preferably finely ground Sichuan numbing pepper)
Chopped green onion for garnish
In a medium saucepan, simmer mushrooms in 2 cups of water for 15 minutes. Cut tofu into half-inch cubes. In another medium saucepan, bring a large amount of salted water to a boil and gently place the tofu...
See the full directions on my site
Nutritions

Calories
468

Sodium
8mg
0% DV

Fat
32g
49% DV

Protein
4g
9% DV

Carbs
12g
4% DV

Fiber
4g
16% DV

Brunch Enchiladas Recipe

919

My family and I agree that any type of enchilada is a huge hit at our house.  When we added the idea of an omelet in the enchiladas, we knew Brunch Enchiladas were a winner. Plus, it’s a great brunch menu item.  You can prep it the night before, then all you have to do ...

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